Chicken Mandi

Zaid Al-FarsiKüchenchef

Zutaten

• 1 whole chicken, cut
  1 chicken
• 2 cups rice
  2 cup
• 2 onions, sliced
  2 onion
• 2 tablespoons garlic, minced
  2 tablespoon
• 1/2 cup fresh lemon juice
  0.5 cup
• 1 tablespoon ghee
  1 tablespoon
• 5 cardamom pods
  5 pod
• 5 cloves
  5 clove
• 3 cinnamon sticks
  3 stick
• 1 teaspoon saffron
  1 teaspoon
• 1/2 teaspoon black pepper
  0.5 teaspoon
• 1/2 teaspoon red pepper
  0.5 teaspoon
• Salz
  0

Schritte

1. 1

   After washing the chicken pieces, soak them in a bowl with salt, black pepper, red pepper, minced garlic, and lemon for half an hour.

   Benötigte Werkzeuge:

   🍳

   bowl

   30 Min
2. 2

   Wash the rice and soak it in water for 10 minutes, then drain.

   Benötigte Werkzeuge:

   🍳

   bowl

   10 Min
3. 3

   Fry the onion slices in ghee until golden. Add the drained rice and stir over medium heat for 5 minutes.

   Benötigte Werkzeuge:

   Bratpfanne

   5 Min
4. 4

   Pour the onions and rice into a baking dish and add 2 cups of water with salt, cardamom, cloves, cinnamon, and saffron.

   Benötigte Werkzeuge:

   🍳

   baking dish

   5 Min
5. 5

   Cover the baking dish with aluminum foil and poke multiple holes in it with a knife.

   5 Min
6. 6

   Place the chicken pieces on the open holes. Cover the chicken with aluminum foil again. Seal tightly at the edges.

   5 Min
7. 7

   Place the dish in a preheated oven at 150 degrees Celsius for an hour and a half until the chicken and rice are cooked.

   90 Min

Nährwertangaben

Nährwerte der Zutaten (pro 100g)

Salzpro 100g

Asche100 g

* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.

Ernährungseigenschaften & Tags